Sloppy Guisseppe

Growing up in the 60’s and 70’s sloppy Joe’s were a mainstay for dinner in many households, including mine. I wanted to update this classic with a little Italian flair so I used half pork and half beef, added some balsamic vinegar and a lot of fresh herbs. The result brought a smile to my face. This is a meal that your entire family will enjoy and is a great dish to bring to a pot luck.

Makes 4-6 Sandwiches

Ingredients

1 TBS Olive Oil

1 Medium Onion (diced)

1 Bell Pepper (diced)

4 Cloves Garlic (minced)

½ lb Ground Pork

½ lb Ground Beef

8 oz. Can Tomato Sauce

1 TBS Tomato Paste

2 TBS Brown Sugar

2 TBS Balsamic Vinegar

1 TBS chopped Fresh Italian Parsley

2 tsp chopped Fresh Oregano

2 Basil Leaves (chiffonade – cut in thin strips)

½ tsp Kosher Salt

¼ tsp Fresh Ground Pepper

4 shots Hot Sauce (optional)

Fresh Grated Parmesan Cheese (optional)

4-6 hamburger buns

Heat the olive oil in a large frying pan over medium heat. Add the diced onion and bell pepper to the pan and cook until the onion is translucent and the bell pepper has softened. Add the minced garlic and cook for an additional 30 seconds. If you have a lot of liquid in the pan pour it off before proceeding. Add the ground meat and break it up. Cook until the pink disappears. Add the tomato sauce through hot sauce and cook over medium low heat for 10 minutes. Place large spoonfuls of the hot Sloppy Guisseppe on the hamburger buns and top with some grated parmesan cheese. Serve with plenty of napkins.

* PRONTO SUBSTITUTES

Pork – You can use all beef or even ground turkey in place of the pork.

Fresh Herbs – If you do not have fresh herbs substitute with 1/3 of the volume of the fresh herb (ex. 1 TBS Fresh = 1 tsp Dried).

To print this recipe, go to Sloppy Guisseppe 

Creamy Lavender Vinaigrette

A friend of my wife’s recently gave me some culinary lavender and I had no idea what to do with it until I recently came across a recipe for creamy lavender vinaigrette. Of course I had to change the recipe which made it a little more Italian and a lot healthier. What I came up with was a light creamy dressing that had a hint of lavender, the sweetness of honey, the tang of white balsamic vinegar and the creaminess of Greek yogurt. This dressing has also gotten me to start eating salads again. Bottled dressing is either too strong or too thick for me. This dressing is both delicate on the tongue and healthy.

1/4 tsp Basil

1/4 tsp Dried Rosemary

1/4 tsp Dried Parsley

1/4 tsp Garlic Powder

1½ tsp Dried Culinary Lavender

¾ C Greek Yogurt

1/3 C White Balsamic Vinegar *

1/3 C Honey

1/3 C Extra Virgin Olive Oil

1 tsp Lime or Lemon Juice

Combine the basil through lavender in a blender and blend until it forms a fine powder. Add the yogurt, vinegar and honey and blend until smooth. With the blender running, drizzle in the olive oil. Pour over your favorite salad or vegetables. Stores well in refrigerator for 3-4 days in a tightly sealed bottle.

* Pronto Substitute 

White Balsamic Vinegar – You can substitute rice wine vinegar or white vinegar for the white balsamic vinegar.

Culinary Lavender – comes from lavender flowers that have not been poisoned with pesticides or other preservatives. It’s important that you only use the flower buds that are labeled as culinary lavender in your cooking. Only the buds contain the essential oil of lavender which imparts the scent and flavor of lavender.

To print this recipe, go to Creamy Lavender Vinaigrette

Restaurant Review: Enzo’s of Arthur Avenue

$$-$$$ ★★★★☆

Location: 2339 Arthur Ave, Bronx, NY 10458, http://www.enzosofthebronx.com/



My recent visit to Enzo’s on Arthur Avenue was a blast from the past. The waiters were actually Italian and spoke with a strong Italian accent. I felt like I was in the Little Italy of the Bronx. To top it off the food was great. I’m very fussy about tomato sauce. The osso buco with gnocchi was cooked in a rich tomato sauce that was excellent, the gnocchi were light and tender and the veal was falling off the bone. They also served an olive bread unlike anything I’ve ever eaten that complimented the meal perfectly.

Cuisine: Italian

Rating: ★★★★☆

Prices: $$$

Atmosphere: colorfully Italian

Service: eager to please

Recommended: Osso Buco

Open: lunch and dinner daily

Reservations: accepted

Other: Accepts credit cards

The critic dines anonymously and pays for all meals. I rank restaurants in five categories: 

***** Extraordinary **** Excellent. *** Above average. ** Average. * Fair.

The dollar signs defined: $ Entrees average less than $10. $$ Entrees $11 to $16. $$$ Entrees $17 to $25. $$$$ Entrees more than $25.

Penne with Zucchini

Penne with Zucchini is a sneaky way to add flavor and vegetables to your family’s pasta dinner. Getting some kids (including adult kids) to eat vegetables can be a daunting task. However put a plate of pasta in front of them and they will lick the plate.  One Sunday, while preparing dinner I had an Ah Ha moment. I added cooked zucchini to the Marinara sauce and mixed it with the pasta. They loved it. The zucchini picked up the flavor of the marinara sauce and it has become a family favorite.

Makes 4-5 Servings

1 TBS Salt

2-3 Medium Zucchini *

4 C Tomato Sauce *

1 lb Barilla Penne Pasta *

Grated Italian Cheese

Bring a large pot of water to a boil over a high flame.

While the water is coming to a boil, wash the zucchini, cut it in half length wise and then cut it into ¼ inch slices. Place the cut zucchini into a covered microwave dish, sprinkle with ½ teaspoon salt, and cook in the microwave for 7-8 minutes on high or until crisp tender (fork is easily inserted in the zucchini).

While the zucchini are cooking heat up the tomato sauce in a medium sauce pan. When the zucchini are cooked, drain them then add them to the tomato sauce and cook for 15 minutes over a low flame, stirring frequently.

Add the salt to the boiling water. Add the pasta to the water and stir until water returns to a boil. Cook according to the package directions.

When the pasta is cooked drain it into a colander. Pour the drained pasta back into the pot or into a large bowl and add the tomato sauce with the zucchini. Serve with some grated cheese and crusty Italian bread.

* Pronto Substitutes

Zucchini – You can substitute a variety of vegetables in place of the zucchini such as broccoli or mushrooms.

Tomato Sauce – You can use marinara, tomato sauce with meat or any other tomato based sauce.

Penne – Use any large pasta but steer away from spaghetti.

To print this recipe, go to Penne w Zucchini

Tour of Arthur Avenue - Little Italy of the Bronx

Last week I had the opportunity to go to New York to see some friends and family that I have not seen in a very long time. One of my many adventures was to visit Arthur Avenue, Little Italy of the Bronx. I hope you enjoy my short tour.